1 Peel and slice ginger, and cut red pepper into filaments. Boil water and sugar in a pot with high fire until they are dissolved, then add white vinegar and salt, remove from the fire and let it cool completely to make pickled sweet and sour juice. 2. Wash the pig hair on the pig's hands, boil it in boiling water for 20 minutes, then take it out and rinse it with running water, and then soak it in cold water 1 hour.

Drain the pig's hand, split it from the middle with a knife, cut it into small pieces about 3 cm square, and then rinse it with running water. 4. Put chopped pig's hands, ginger slices and Guangdong rice wine into boiling water again, add salt and cook for 20 minutes on high fire.

5 Then, take the pork knuckle out and put it into the ice, then add enough cold water to completely immerse the pork knuckle, and ice it for about 1 hour. 6. Finally, the chilled pork knuckles and shredded red pepper are soaked in the prepared pickled sweet and sour juice for 6 hours.

The story behind the food

Baiyun pig's hand is one of the traditional famous dishes in Guangzhou, and its production method is unique. Legend has it that in ancient times, there was a temple on Baiyun Mountain. The young monk in the temple secretly got a pig's hand and wanted to cook it and eat it. The pig's hand was just cooked, and it happened that the elders were looking for him. The young monk dared not throw the pig's hand into the stream at the foot of the mountain. The next day, the pig's hand was picked up by the woodcutter and seasoned with sugar, salt and vinegar. And found that its skin is crisp and fleshy, sweet and sour, and this method of treating pig hands has also spread. Because it originated in Baiyun Mountain, it is called "Baiyun Pig Hand". It is said that the most exquisite "Baiyun Pig's Hand" is still soaked in the Jiulong Spring on Baiyun Mountain.

skill

When pickling pig's hands with sweet and sour juice, it is best to keep them in the refrigerator, which can make the taste of pig's hands more smooth.

Chop pork hands as small as possible, otherwise it will not be easy to pickle.